Spicy jjolmyeon
Hello? Rice is national power. I'm going to make spicy jjolmyeon today.
2 serving
Within 30 minutes
밥심은국력
Ingredients
  • Jjolmyeon
    1pack
  • Water
    1.2L
  • Bean sprouts
    150g
  • egg
    1ea
  • Cucumber
    1/2handful
  • Carrot
    1/2handful
  • Cabbage
    1handful
  • Sesame leaf
    5piece
Cooking Steps
STEP 1/11
Rub the end of the jjolmyeon with your palm to loosen it. If you put it in as it is, the noodles get clumped up
STEP 2/11
The noodles are well-done.
STEP 3/11
Chop the cabbage, cucumber, and carrot. Cut the perilla leaves in half and cut them thickly. I especially care about cleaning perilla leaves. Put vinegar in cold water, soak it for about 5 minutes, and rinse it several times in running water. Drain well, everyone.
STEP 4/11
Pour enough cold water to cover the egg and let it boil for 15 minutes.
If you boil it with 1 tablespoon of salt and 1 tablespoon of vinegar, the egg won't break easily. If you pay the balance and put it in cold water and peel it off, it will peel off well.
STEP 5/11
Cut the boiled egg in half.
STEP 6/11
It tastes better with bean sprouts. Pour enough water to soak the bean sprouts and boil it for 10 minutes. Cover and cook from handle to finish.
STEP 7/11
Rinse in cold water to remove moisture.
STEP 8/11
It's better to boil Jjolmyeon with plenty of water. That way, the noodles won't stick to the bottom of the pot. Boil it for 3 minutes and 30 seconds to 4 minutes. As the water boils, starch comes out of the jjolmyeon and the water becomes blurry
STEP 9/11
Rinse the noodles several times in cold water to remove starch.
You can rinse it under running water. Please remove the water well so that the sauce doesn't get watery.
STEP 10/11
Put the jjolmyeon in the bowl and put the vegetables in a pretty way. Pour the sauce in the middle. Put the boiled egg on top. Lastly, put the sesame seeds on top.
STEP 11/11
I put it up late because the boiled bean sprouts fell out.
Jjolmyeon was first made in the early 1970s, and it was created more than 30 years ago when a nozzle thicker than a cold noodle nozzle was mistakenly inserted while making cold noodles in Gwangjangje-myeon, located in Gyeongdong, Incheon, China. The nozzle that a worker who worked day and night at the time dozed off made it such a popular dish... Among the popular restaurants, there were several houses where delicious food was born by mistake. Jjolmyeon was also called a rubber band noodle because of its elasticity, but it was not popular at first because it was tough, but it became popular when it was made by mixing it with spicy red pepper paste seasoning. The popularity of Jjolmyeon is the Jjolmyeon made by Sinpo Mandu.
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